Perfect Chicken Florentine

Step 1 -Season both sides of the chicken breasts with the salt and the black pepper.

Step 2 -In a large saucepan over medium heat, melt 2 tablespoons of the butter.

Step 3 -Add the seasoned chicken breasts to the melted butter and cook until they reach an internal temperature of 165 degrees F, the juices run clear, and they are golden-brown, about 4-5 minutes per side.

Step 4 -Transfer the cooked chicken breasts to a plate and cover with foil to keep warm.

Step 5 -In the same saucepan, add the mushrooms to the chicken drippings and cook until they are tender, about 4-5 minutes.

Step 6 -Transfer the cooked mushrooms to a bowl and cover with foil to keep warm.

Step 7 -Use paper towels to carefully wipe the saucepan clean.

Step 8 -In the cleaned saucepan, add the remaining butter and the garlic and cook, stirring frequently, about 30 seconds.

Step 9 -Add the flour and cook, stirring frequently, about 1 minute.

Step 10 -Add the wine to the flour mixture and bring to a simmer, stirring frequently.

Step 11 -Cook the sauce mixture until it has reduced by half, about 2-3 minutes.

Step 12 -Add the heavy cream to the sauce mixture and cook, stirring constantly, until it has reduced by half and starts to thicken, about 3-4 minutes.

Step 13 -Add the parmesan cheese to the sauce mixture and stir to combine. Cook until the cheese has melted.

Step 14 -Taste the sauce and season with the salt and the black pepper, as needed. Stir to combine.

Step 15 -Add the spinach to the sauce and stir to combine.

Step 16 -Simmer the sauce until the spinach has wilted, about 2-3 minutes.

Step 17 -Add the cooked mushrooms to the sauce and stir to combine.

Step 18 -Add the cooked chicken breasts to the sauce and spoon it over them.

Step 19 -Evenly sprinkle the chicken mixture with the parsley.

Step 20 -Serve.